Pear Cranberry Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 12 servings
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 cup heavy cream
- 1 1/4 cups vegetable oil
- 1 tablespoon baking powder
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon light corn syrup
- 1 3/4 cups sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon grated nutmeg
- Carbohydrate 89 g(30%)
- Cholesterol 107 mg(36%)
- Fat 39 g(60%)
- Fiber 4 g(16%)
- Protein 7 g(14%)
- Saturated Fat 8 g(40%)
- Sodium 386 mg(16%)
- Calories 733
PreparationMake cake: Preheat oven to 350°F with rack in middle. Butter cake pan. Whisk together flour, baking powder, salt, and spices. Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well. At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated. Spoon batter into pan. Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool in pan 30 minutes, then turn out onto a rack and cool completely. Make glaze: Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides. Cooks' notes:•Cake, without glaze, can be made 1 day ahead and kept at room temperature. •Cake can be glazed 3 hours ahead.
PreparationMake cake: Preheat oven to 350°F with rack in middle. Butter cake pan. Whisk together flour, baking powder, salt, and spices. Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well. At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated. Spoon batter into pan. Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool in pan 30 minutes, then turn out onto a rack and cool completely. Make glaze: Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides. Cooks' notes:•Cake, without glaze, can be made 1 day ahead and kept at room temperature. •Cake can be glazed 3 hours ahead.
